For this miso butter sauce recipe I used Shiro miso, which is a young rice miso that is sweet and subtle in flavour and works absolutely brilliantly in this recipe. Make sure you don’t use any dark miso for this recipe as you won’t get such great results and will have to use far less so as not to make it too salty.

Miso Butter Sauce and Pork Belly Ingredients (serves 3):

300g pork belly

1 cup water or stock

3 cloves garlic

3 tbsp shiro miso

3 tbsp butter

3 tbsp rice wine vinegar (you can also use mirin vinegar and not add any sugar)

3 tbsp sugar

1 tsp soy sauce

3 tbsp toasted sesame seeds

Miso Butter Sauce and Pork Belly Method:

In a small sauce pan add the 1 cup water or stock, Shiro miso, butter, rice wine vinegar (or miring and no sugar), sugar, soy sauce. Bring to the boil and slowly simmer for at least 5 minutes until all the butter and miso has melted into the sauce.

Wrap the pork belly in aluminium cooking foil and pour over the miso butter sauce. Make sure the pork belly is properly wrapped so none of the sauce can escape. Put into an oven heated to 90°C and cook for 2.5-3 hours.

By this time the pork will be tender and juicy. The miso butter sauce will be reduced and have covered the pork. Some of it will be burnt so just scrape any off that looks too black. Serve with rice and thinly sliced veges or with the delicious miso butter eggplant.

3 thoughts on “RECIPE: Miso Butter Sauce With Slow Cooked Pork Belly”

Really yummy recipe. I doubled it based on how much pork i had and i found that it had way too much liquid. I ended up cutting at least 1/2 of water mixed with stock, while still doubling everything else. Thank you for great flavors!